Lemongrass Coconut Curry Chicken

Name: Lemongrass Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs, boneless and skinless; 1 tbsp vegetable oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tbsp ginger, grated; 2 sticks lemongrass, finely chopped; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 1 can (14 oz) coconut milk; 1 cup chicken broth; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 lime, juiced; 1/4 cup fresh cilantro, chopped; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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If you're craving a meal that's both comforting and vibrant, this Lemongrass Coconut Curry Chicken is just the ticket. With bold flavors and a creamy texture, it's perfect for a weeknight dinner or a special occasion. You’ll love how the lemongrass and coconut milk come together to create a dish that's both refreshing and satisfying.

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Ingredients for Lemongrass Coconut Curry Chicken

The star of this dish is the chicken thighs. They're juicy and tender, soaking up the curry's rich flavors. Vegetable oil helps sauté the aromatics nicely. The trio of onion, garlic, and ginger sets a flavorful foundation. Lemongrass adds a fresh citrusy note, while turmeric gives warmth and color. Coriander and cayenne pepper add depth and a hint of heat. Coconut milk makes the curry creamy and smooth. Chicken broth dilutes the richness just enough. Fish sauce and brown sugar balance the flavors with umami and sweetness. Finally, lime juice brightens the dish, and cilantro brings a fresh, herbal finish.

Tips & Tricks

For the best flavor, use fresh lemongrass. If unavailable, substitute with lemongrass paste.
If you prefer thicker curry, let it simmer uncovered for a few extra minutes.
For a milder curry, reduce or omit the cayenne pepper.
Marinate the chicken in fish sauce and lime juice for 30 minutes to enhance flavor.

Serving Suggestions

This curry pairs beautifully with steamed jasmine rice or warm naan bread to soak up the sauce. For a lighter option, serve it over cauliflower rice or alongside a fresh green salad with a simple vinaigrette.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?: Yes, chicken breasts work too, but keep an eye on cooking time as they cook faster.
How can I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Is this recipe gluten-free?: Yes, ensure your fish sauce and other condiments are gluten-free.

Lemongrass Coconut Curry Chicken Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Once the oil is shimmering, add the onion, garlic, and ginger. Sauté these until the onion turns translucent, which should take about 5 minutes. The aroma will be your guide here—it should smell incredible.

Next, stir in the lemongrass, turmeric, coriander, and cayenne pepper. Cook for another 2 minutes to let the spices bloom. This step is crucial as it releases the essential oils and deepens the flavor.

Add the chicken thighs to the pot, making sure each piece gets a nice sear. You’re looking for a golden brown color on each side, which usually takes about 3-4 minutes per side. This step locks in the juices, keeping your chicken tender.

Now, pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar as well, then give it a good stir to combine all the flavors. Bring the mixture to a gentle simmer.

Once it's simmering, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes. This is where the magic happens—the chicken becomes tender and soaks up all the delicious flavors.

Finally, stir in the lime juice and adjust the seasoning with salt and pepper to taste. A final sprinkle of cilantro before serving adds a fresh, green pop.

Why You'll Love This Recipe

Quick and easy: Perfect for busy weeknights, yet impressive enough for guests.
Flavor-packed: The combination of lemongrass, ginger, and coconut milk delivers a delightful taste profile.
Healthy and hearty: Made with wholesome ingredients that nourish your body.
Customizable heat: Adjust the cayenne pepper to suit your spice preference.

Ingredients

2 lbs chicken thighs, boneless and skinless

1 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 sticks lemongrass, finely chopped

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp cayenne pepper

1 can (14 oz) coconut milk

1 cup chicken broth

2 tbsp fish sauce

2 tbsp brown sugar

1 lime, juiced

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Step-by-step Instructions

1. Heat vegetable oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

3. Stir in the lemongrass, turmeric, coriander, and cayenne pepper, cooking for another 2 minutes until fragrant.

4. Add the chicken thighs to the pot, searing each side until browned.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.

6. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes until the chicken is cooked through and tender.